Sous Chef - A-La-Carte

SUMMARY:
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POSITION INFO:

PRIMARY PURPOSE:
Manages all aspects of kitchen operations, including controlling food costs in line with standards, managing labour costs for kitchen staff, ensuring the consistent delivery of high-quality food products, maintaining customer satisfaction standards, and overseeing the planning and control of all food operations.

KEY RESPONSIBILITIES:

• Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards.
• Design, implement, and record induction and basic training programmes for all new employees.
• Supervise kitchen staff, providing regular feedback on performance and addressing development needs.
• Motivate, coach, and build a cohesive, high-performing kitchen team.
• Oversee kitchen operations in the absence of the Senior Sous Chef/Head Chef, ensuring consistency and professionalism.
• Collaborate with the Senior Sous Chef/Head Chef to develop and implement new menus.
• Enforce statutory regulations and food hygiene policies, ensuring all employees receive the necessary training.
• Apply strong knowledge of food controls, including ordering, stock management, and menu pricing.
• Monitor and control departmental expenses—food costs and wages—aligned to business volumes.
• Maintain and continuously improve service and operational standards to maximise guest satisfaction.

PERSONAL ATTRIBUTES & SKILLS:

• Strong communication skills with the ability to engage effectively at all levels.
• Self-motivated and capable of inspiring and motivating others to achieve shared goals.
• Proven management and leadership expertise with a track record of delivering results.
• Skilled in coaching, mentoring, and team building to drive performance and collaboration.
• Sound knowledge of health & safety legislation and hygiene standards, with consistent compliance.
• Experienced in planning, coordinating, and delivering high-quality à la carte and buffet offerings.
• Proficient in computer skills, including MS Office Suite.

MINIMUM / PREVIOUS EXPERIENCE:

• 2-5 years’ experience Management experience.
• 7 years’ experience working as a Chef, especially in a-la-carte.

QUALIFICATION:

• Minimum Matric.
• Diploma/Certificate in Culinary Arts (preferred).